Ramen Noodle Skillet was a hit with my kids when they were in school and it still is one of my favorite recipes. I think the noodles were the attraction for them. I like it because you can use just about any vegetable that you have in your garden or vegetable drawer, only one pan gets dirty, and you can have the meal on the table in 15 minutes.
Meat is the more expensive part of meals in the US. The bad news is that the money people are saving because of the gas price drop in recent weeks is likely to be offset by increased prices in beef, pork, and chicken. USDA is predicting meat prices to increase 3.5 percent to 4.5 percent in 2012.
The Ramen Noodle Skillet recipe can help you stretch your meat dollar. If you have leftover chicken, pork chop, or roast, you can store them in the freezer instead of letting them dry out in the refrigerator. When you have about 2 cups, thaw, for Ramen Noodle Skillet and you have another meal without additional meat expense.
- 2 teaspoons vegetable or olive oil
- 1 cup onion, chopped (about 1 medium onion)
- 1 carrot, chopped or sliced into small pieces
- 2 cups frozen broccoli stir-fry vegetable mixture, thawed
- 2 cups cooked meat or poultry cut into bite-size pieces
- 1 cup water
- 1 (3-ounce) package beef-flavored instant ramen noodles, broken into pieces
- Heat oil in a large skillet. Add onion and carrots and sauté until soft (about 5 minutes).
- Thaw the broccoli mixture in the microwave and drain.
- Add the broccoli and cooked meat to the skillet. Stir and heat (about 1-2 minutes).
- Add the noodle seasonings to the water and stir into the pan.
- Break apart the ramen noodles. Add to the skillet when the water simmers. Stir to moisten the noodles. Cover the skillet and cook until done (about 2 minutes).
- Serve immediately.
- Use cooked meat and vegetables from other meals.
- Substitute 1 pound of ground beef or turkey to yield two cups of meat.
- Rinse cooked, crumbled ground beef with hot tap water to reduce fat by 50 percent.